Great Meals for a Change

Sautéed Pork Chops with Apples

Tender pork chops sautéed with apples and onions in a garlic wine stock.

Ingredients:

• 8 center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
• 4 cups peeled, cored, and sliced apples
• 2 ½ cups of thinly sliced onions
• Salt and freshly ground pepper to taste
• 2 tbsp olive oil
• 1 cup dry white wine
• 2 tsp minced garlic or 2 tbsp minced shallot, onion, or scallion
• 1 cup chicken, vegetable, or beef stock, or water, plus more if needed
• 1 tbsp freshly squeezed lemon juice
• Minced fresh parsley leaves for garnish

Instructions:

• Preheat oven to warm.
• Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good colour all over. The entire browning process should take no longer than 4 minutes, and preferably less.
• Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut them (which you should do if you're at all unsure of their doneness), the colour will be rosy at first glance but quickly turn pale.
• Remove the chops to a platter and place in the warm oven. In the remaining liquid cook the onions, stir and re-cover the pan, and cook for about 5 minutes. Remove the cover, add the apples, stirring and scraping the bottom of the pan as the apples cook and adding stock or white wine if the liquid is scarce (unlikely). When the apple slices are soft, about 5 more minutes, stir in the lemon juice, pour over the chops, garnish, and serve.
• 2 tsp minced fresh marjoram, oregano, or thyme (or ½ tsp dried herb) OR 2 to 3 tbsp minced fresh basil or parsley is good stirred into the onions and apples just as they finish cooking